Korean rice porridge (dak-juk) simmered slowly with shredded chicken. A comforting and easily digestible bowl, perfect upon waking up.
Ingredients
- 200 g Short-grain rice or sushi rice
- 400 g Chicken thighs
- 1500 ml Water
- 1 piece Carrot
- 2 cloves Garlic clove
- 1 tbsp Sesame oil
- 1 tsp Salt
- 2 sprigs Scallion
- 1 tsp Toasted sesame seeds
- 1 tbsp Soy sauce
Method
- Rinse the rice several times, then let it soak for 20 minutes in cold water. Drain.
- Bring the water to a boil with the chicken thighs, crushed garlic, and a pinch of salt. Poach for 25 minutes.
- Remove the chicken, shred the meat, and set aside. Strain the broth and keep it hot.
- In a large saucepan, sauté the drained rice for 2 minutes in the sesame oil.
- Pour in the hot broth little by little, add the finely grated carrot, then let simmer for 25 to 30 minutes, stirring regularly.
- When the grains have burst and the porridge is creamy, stir in the shredded chicken and adjust the salt.
- Serve hot, garnished with thinly sliced scallion, sesame seeds, and a drizzle of soy sauce to be adjusted at the table.
Nutrition
Per serving
- Energy
- 518.6 kcal
- Protein
- 24.25 g
- Carbohydrate
- 56.46 g
- Fat
- 20.79 g
- Fibre
- 2.11 g
- Calcium
- 32.85 mg
- Iron
- 0.65 mg
- Magnesium
- 22.29 mg
